Velvety Vegan Pumpkin Pie

1 1/2 Cups Coconut Meat
3/4 tsp Ground Ginger
2 Cups pumpkin, already blended in a food processor
1/4 tsp Ground Nutmeg
1/8 tsp Ground Cloves
3/4 Cup Stevia or Agave or Maple Syrup
1 9″ Unbaked Pie Crust
1 1/2 tsp Ground Cinnamon

Put the coconut meat along with some of the coconut water in a K-Tec or Vitamix Blender or in a food processor and blend on high speed until smooth. Add all the remaining ingredients and blend well. Pour the mixture into a 9″ unbaked pie crust and freeze for 2-3 hours. If filling is too soft after blending put in refrigerator to chill, before putting it in the pie crust, then serve immediately.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating our Raw Nature

 

Mid Morning Cocktail

4 Carrots
1/4 head Ginger root
1 Apple
1-2 Leaves Peppermint

Push the peppermint though the hopper of a juicer by wrapping in the ginger with it. Make sure there is only a small amount of ginger used. Push apples and carrots (alternating) through the hopper. Serve as a “digestif.”

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating our Raw Nature

 

Chilled Asparagus Soup

2 lbs. Asparagus
3-4 tsp. Flaxseed Oil or Olive Oil
1 1/2 Cups Leeks, sliced
1 T. Tarragon, chopped
5-6 Cups Almond or Cashew milk
1 T. Chervil, chopped
1 tsp. Celtic sea salt, or to taste
1/4 tsp. Cinnamon , or to taste

In a blender, pour raw nut milk and add all the other ingredients. Blend well, adjust seasonings to taste and serve chilled.

Optional – Drizzle some oil on the soup just prior to serving.

Dorit’s book: Celebrating our Raw Nature

 

Peppery Hempfredo

2 medium Zucchinis
1 sprig Rosemary
2 Cups Raw, hempseed nuts (hullled)
1 clove Garlic
3 tsp. Miso tamari or Nama Shoyu or 1/2 tsp. Peppercorn miso
1 tsp. Raw hemp or olive oil
3 leaves Sage
2 Lemons, juiced

Using the Spiral Slicer, finely shred the zucchini. For Hempfredo sauce, blend everything except the zucchinis in a high speed blender until creamy or homogenize in Green Power juicer and then blend into a creamy paste with a spoon. Pour over the noodles and serve.

Dorit’s book: Celebrating our Raw Nature

 

Curried Parsnip Soup

4 Parsnips, peeled (optional) and sliced
1 small Onion, quartered
2 Cups Celery Juice, freshly made
1 tsp. Ground cumin
2 Cups Cashew Milk
1 tsp. Ground Coriander
1 tsp. Lemon Juice
2 tsp. mild to medium curry paste or 1 tsp. Celtic Sea Salt Curry Seasoning powder
Fresh chives, to garnish
1 Clove Garlic
dash Cinnamon

In a blender, mix all the ingredients to the desired texture. Season to taste. Ladle into individual bowls and garnish with the chives.

Dorit’s book: Celebrating Our Raw Nature

 

Citrus Fruit Bowl

2-3 Oranges, quartered
1/4 Cup Raisins (optional) pre-soaked in orange juice
1-2 Grapefruits, quartered
2-4 Tangerines, quartered
1/2 Cup Freshly squeezed Orange or 1 Very ripe Papaya, cubed
2 Tbs Lime or Lemon Juice
4-6 Leaves Peppermint or Spearmint, finely chopped
2-3 Dates, finely chopped

In large glass bowl, place all the fruits, sprinkle with fruit juice, chill in the refrigerator and just prior to serving, garnish with mint.

Dorit’s book: Celebrating our Raw Nature